Recipe - Nigella's Breakfast Pancakes

First off....freezing the pancakes and toasting from frozen in a toaster on the frozen setting worked!

Little Lady convinced us that they were delicious, so we tried one each....she was right!  We were surprised....pleasantly surprised.

This now means that everytime we have fresh pancakes, I will make up double the amount and feeze everything that's leftover for speedy breakfasts.  Great!

We did have one slight niggle and that was that the reheated ones weren't as thick and fluffy as we'd have liked.  But to be honest, I think that was more down to the size of the egg....it was HUGE!  Next time it'll be medium sized eggs or a touch more dry mix....maybe 165g instead of 150g....that should give a thicker mix.

Being such a success I thought I'd share the recipe.  This is not mine, it is from Nigella Lawson's book Nigella Express.

This is what you're aiming for:

The recipe goes like this: 

600g of flour

3 tbsp of baking powder

1tsp of salt

2 tsps of bicarbonate of soda

40g of sugar (can be flavoured sugar such as vanilla or cinnamon)

These ingredients can be mixed together and stored in an airtight container for use as and when the pancake lust overcomes you!  Remember though to use your mix before it goes out of date....use the dates on your dry ingredients to decide when this should be.  I think I'm going to make up at least double this to keep on hand.

The next step is for making up the batter to cook.

For each 150g of dry mix (or with a large egg maybe 165g) you need:

15ml of melted butter

250ml of milk 

1 egg

(For the melted butter I pop about 15g in the frying pan I'm goig to use to cook these and use the heat from the hob as it is warming to melt the butter.)

You heat a frying or pancake pan or griddle on a medium/low heat, you won't need any oil.

Mix all your ingredients together, I do this in a jug so that it's easy to pour the batter into the pan, these cook quite quickly, so it certainly helps with the production line technique!

You'll need around 11/2 - 2 tablespoons of batter per pancake.  Don't spread or fiddle with it.  Just pour or spoon it into the pan, it will spread where it wants to be all by itself....clever batter!  It'll only take 30 seconds or so to cook.  Look for the holes appearing on the raw side, you will only be seconds from flipping to cook your second side.

You can tell the order that these ones were poured by the stage of cooking.

By the time the bottom left pancake has holes and is dry round the sides, the top pancake will need to be flipped, then just flip at the same pace as you pour so that you know they are all evenly cooked.

After we had eaten as many of these pancakes as we could wanted, I layered the leftovers in a box between baking paper, labelled the lid and put them into the freezer....perfect!

As I said, next time, I'll make them thicker by using a smaller egg or slightly more dry mix.  It really is a case of experimenting a little.

EDIT: We made these as round as banana slices and layered them on to kebab sticks with bananas and strawberries drizzled with honey, we've also made them larger and stacked 3 for an American Pancake style brunch!

Next up, I think I'll share the fishcake recipe, until then, bye-bye.

Nora xxx